No-bake Smoke Salmon Cheesecake

No-bake Smoked Salmon Cheesecake

Course Appetizer
Cuisine International
Keyword Christmas, Holiday, New Year
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Author Connie Veneracion



  • Cut a large square of cling wrap. Press onto the sides and bottom of your bowl (or mold). Press the slices of smoked salmon on the sides of the bowl or mold to a height of at least two inches.
  • Spoon the smoked salmon and cream cheese spread into the mold or bowl pressing down lightly with the back of the spoon to make sure that there are no air pockets inside.
  • Gather the edges of the cling wrap to cover the top of the filling. Chill. You can keep the cheesecake in the fridge for 24 hours.
  • About ten minutes before you serve your smoked salmon cheesecake, thinly slice some bread and toast them.
  • Take the cheesecake out of the fridge and open up the cling wrap on top. Invert on a plate. Peel off the cling wrap.
  • Arrange the toasted bread around the no-bake smoked salmon cheesecake and serve at once.


Originally posted in December 28, 2010.